Charred corn with cayenne butter and herb salad
Prep time less than 30 mins
Cook time less than 30 mins
From Ready Steady Cook
Heat the butter in a small frying pan. Using a sharp knife, carefully cut the kernels off the corn cob, add to the pan and cook gently for 1-2 minutes.
Add the chives and cayenne pepper, season well with salt and freshly ground black pepper and cook for a further minute.
Place the herbs into a bowl, drizzle with the lemon juice and olive oil and stir well.
To serve, pile the dressed herbs onto a serving plate and top with the corn.
- 85g/3oz butter
- 1 corn on the cob, husk removed
- 1 tbsp chopped chives
- ½ tsp cayenne pepper
- salt and freshly ground black pepper
- small handful each flatleaf parsley, basil and dill
- squeeze lemon juice
- 1 tbsp olive oil
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